Greek Lemon Rice Soup
Transport your taste buds straight to the Mediterranean with this comforting and velvety Greek Lemon Rice Soup, also known as Avgolemono. This classic recipe combines the bright tang of freshly squeezed lemon juice with the silky richness of whisked eggs, creating a luxuriously creamy texture without any cream. Tender white rice simmers in savory chicken broth, delivering a hearty base for this irresistible dish. Perfectly seasoned with a hint of salt and black pepper, this one-pot wonder is as simple as it is satisfying. Garnished with fresh parsley for a pop of color and flavor, it's an ideal warm and soothing meal for cozy nights or as a zesty starter for any occasion. Ready in just 35 minutes, this Greek-inspired soup is an easy yet elegant option for a quick weeknight dinner or an exotic addition to your recipe repertoire.
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Recipe Information
Ingredients
- 6 cups chicken broth
- 0.5 cups white rice (uncooked)
- 3 large eggs
- 0.25 cups lemon juice (freshly squeezed)
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Pour the chicken broth into a large pot and bring it to a boil over medium-high heat.
Once the broth is boiling, add the rice. Reduce the heat to medium-low and let the rice simmer, uncovered, for about 15 minutes or until tender.
While the rice is cooking, crack the eggs into a medium bowl and whisk them until frothy.
Slowly whisk in the lemon juice to the eggs until fully combined. Set the mixture aside.
When the rice is cooked, remove the pot from the heat. Slowly ladle about 1 cup of the hot chicken broth into the egg and lemon mixture, whisking constantly to temper the eggs and prevent curdling.
Gradually pour the tempered egg-lemon mixture back into the pot of soup, stirring constantly. This will create a creamy, velvety consistency.
Return the pot to low heat and gently warm the soup for 2-3 minutes. Do not let it boil, as this could cause separation.
Season the soup with salt and black pepper to taste. Adjust the seasonings as needed.
Serve the soup hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 5486 mg | 239% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.5 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 233 mg | 18% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1640 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
